Ingredients

• 1 tablespoon Vegetable oil
• 1 medium, chopped Red onion
• 2 cloves, minced Garlic
• 1 roasted and seeded Rocoto pepper
• 500 g, peeled and diced Purple sweet potato
• 1 cup, rinsed Quinoa
• 6 cups Vegetable broth
• 100 g Fresh spinach leaves
• 1/4 cup, chopped Huacatay (Peruvian black mint) or fresh cilantro
• 100 g, crumbled Queso fresco (fresh cheese)
• to taste Salt
• to taste Freshly ground black pepper
• 1 tablespoon Lime juice

Instructions

1. 1

   Roast the rocoto pepper over an open flame or under the broiler until the skin is charred. Place it in a paper bag, seal, and let rest for 10 minutes. Peel, deseed, and finely chop.

2. 2

   In a large pot, heat the oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.

3. 3

   Add the minced garlic and chopped rocoto. Cook for 1 minute until fragrant.

4. 4

   Stir in the purple sweet potato and rinsed quinoa. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the sweet potato is tender and the quinoa is cooked.

5. 5

   Remove one cup of soup and blend until smooth, then stir it back into the pot to thicken the soup.

6. 6

   Add the spinach leaves and huacatay (or cilantro). Season with salt and pepper to taste. Cook for 2-3 minutes until the spinach wilts.

7. 7

   Serve hot, garnished with crumbled queso fresco and a drizzle of lime juice.